K tech

Optimal for sliced products

Walsroder K tech is a multilayer plastic casing specially designed for the production of pre-packed stacked or shingle-style sliced products, made from firm scalded or cooked sausage.

In the past, single-layer, thick-walled polyamide casings were used almost exclusively for the production of sausages for pre-packed sliced products; today, modern industrial production is increasingly turning to multilayer casings.

The Walsroder K tech belongs to this class and is characterised by its high shrinkage and wrinkle-free appearance combined with a high cylindricity. This guarantees precisely weighted portions and avoids the separation of jelly or fat on the surface of the sausage.

On top of this, K tech TR – the newest generation of the K tech – is particularly tear-resistance and can be stuck by a core thermometer in the cooking chambers without a problem. The K tech TR can also be supplied with graduated meat cling.

Peeling without residue

The Walsroder K tech’s special biaxial orientation guarantees superior ease of tear lengthwise when peeling. The K tech thus allows quick and residue-free peeling of the sausage before slicing.

Walsroder K tech’s layer thickness is minimised compared to the single-layer polyamide casing (UPA), allowing productivity to be increased due to longer run lengths on the shirred strands and the possibility of using smaller clips.

A special feature of the Walsroder K tech: thanks to the pigmented inner layer, any residue from the casing that is left on the sausage when peeling can easily be identified and removed before slicing.

Walsroder K tech can be supplied in the sizes 34 to 142.

Special types:

K tech P – peelable

With its significantly reduced meat cling, this model is particularly suited to the production of highly sticky sausage types, such as tongue blood sausage, black pudding and certain poultry products.

K tech M

K tech M is a special model with lower layer strength. This enables particularly long run lengths on the shirred strands.

Pigments protect and offer a way of differentiating. Half-transparent pigments help to identify different products. Pigments also improve protection from light oxidation (meat discolouration).